Pesto Pasta Sauce

Pesto, also known as Pesto alla Genovese, is an Italian sauce that originated in Genoa, the capital of Liguria. The original pesto, which had a lot more garlic and less cheese, was based on basil, ocimum basilicum, literally a royal herb, of Middle Eastern provenance. This is due to two factors: the long-standing Arab-Persian influence in the Genoese realm, as well as the usage of garlic by sailors for its antibacterial and anti-inflammatory characteristics, which were essential on board ships during those times. Pesto is now a creamy sauce with a balance of components, and it favors a raw cheese with an intense flavor to enhance its flavor.

Pesto sauce can be produced using a mortar and pestle or a food processor. The sauces, however, taste better when prepared in a mortar and pestle. To form a fine paste, you can combine pine nuts and garlic, then add the basil and mix once more. The next step is to add the parmesan cheese, then the olive oil. If using a mortar and pestle, first you need to smash the pine nuts and then add the garlic to produce a fine paste, so add wet basil leaves and crush them into a paste and slowly drizzle in the olive oil, followed by the parmesan cheese. You'll get a silky and consistent pesto pasta sauce that will result in stunningly green and delicious pasta!

Ingredients: Garlic, Pine nuts, Basil, Olive oil, Parmesan cheese